Chipotle Burgers Topped with Tomatillo Salsa

I love the smoky flavor of chipotle and cumin. It can really change a boring corn soup into something exciting. Well it can do the same for ground turkey. In my effort to eat less beef, I’ll be making burgers this month with ground chicken and turkey with a little sausage added in once in a while. A nice side benefit, turkey costs less than beef. When I was inventorying our freezer, I found a pound of ground turkey breast and turkey legs. I like to mix the two meats together because the dark meat has a little more flavor. Also, when making burgers with a lean meat I like to add an egg to help bind it together and vegetables for the liquid in them. This time I just used onions.

Now I will say this meal tasted better than it looks. My husband had seconds, and even mentioned later in the evening that he really liked dinner. I’ll have to tuck that information away for a future evening. We topped this meal off with Tomatillo Salsa. I think adding the salsa also helped bring out the chipotle flavor. Another great part of this meal was it only took me 20 minutes to mix and cook. It did help that the rice and refried beans were already cooked and all I had to do was pull them out of the refrigerator and reheat. I reheat in the microwave, but never in plastic or with plastic wrap. I really don’t like plastic particles in my food and then in my body. I use glass and either paper towel or wax paper.

These burgers are gluten free and dairy free. You can always add cheese on top or even into the mix. I would use a Monterey jack, Colby or cheddar cheese. Also, I’m not a big fan of the packaged gluten free buns. Maybe one day I’ll bake some of my own like many of you do. The Gluten Free Homemaker made some along with focaccia bread that looked really good. If I want to pick this up and eat it like a sandwich, I usually wrap it in a big lettuce leaf or corn tortilla. My son had a brilliant idea. I had made his burgers into minis in an attempt to get him to eat it. I also used Old Bay seasoning instead of chipotle for his burgers because I know he likes that. He used to eat potato bread all the time and loved it. For his burger, he took two large rippled Herr’s potato chips and used them like a bun. Whatever works for you!

I like to sauté the onions before mixing it into the raw meat but it can easily be made with raw onions. If you like your onions soft in your burger either dice the onions small or grate the onion into the meat with a cheese grater. If you like a little crunch, you can have a bigger diced onion.
Mix the seasonings and onions into the meat. Divide the mix into 8-12 burgers depending on how big you like your burger. Put into preheated pan with oil and cook on first side for 5-8 minutes. I like to wait to turn my turkey burgers until I see the sides of cooked meat moving up to the top. When you turn it over the second side will take much less time, 2-5 minutes. With turkey, you want to have the meat cooked but it is very easy to overcook it. If you do, it will be very dry and you will need lots of salsa. You can get a feel for how cooked it is inside by pushing down on the burger and see what resistance it gives you. You don’t want real soft, under cooked, and you don’t want hard, overcooked.

11 Responses to Chipotle Burgers Topped with Tomatillo Salsa

Looks like a great meal, Diane! It looks very appealing on that lovely plate. Turkey can be wonderful when used at home, but, surprisingly, I heard some excerpts from the book, Eat This, Not That! and the author determined that many turkey-based meals are worse choices than beef when eating out because so much sodium is typically added. It's so smart to use chipotle and cumin instead to add some zip! 🙂 That's just another reason to choose one's own ingredients and cook more–we know exactly what's in it.
Shirley

Looks like a great meal, Diane! It looks very appealing on that lovely plate. Turkey can be wonderful when used at home, but, surprisingly, I heard some excerpts from the book, Eat This, Not That! and the author determined that many turkey-based meals are worse choices than beef when eating out because so much sodium is typically added. It’s so smart to use chipotle and cumin instead to add some zip! 🙂 That’s just another reason to choose one’s own ingredients and cook more–we know exactly what’s in it.
Shirley

Shirley- Thank you for the info on what can happen with turkey when eating out. I can see why there could be a lot of sodium, turkey needs something to help it along. I typically don't eat poultry out unless they know if it's organic. Often chicken and turkey are injected to make the meat taste better, and that will often contain gluten. I agree with cooking so you know what you are eating. Another good reason to choose each ingredient. Thank you for commenting.
Marlow- I am so with you on tomatillos. Have you ever grown any of your own? I'm thinking of venturing that way this year. That could be exciting.

Shirley- Thank you for the info on what can happen with turkey when eating out. I can see why there could be a lot of sodium, turkey needs something to help it along. I typically don’t eat poultry out unless they know if it’s organic. Often chicken and turkey are injected to make the meat taste better, and that will often contain gluten. I agree with cooking so you know what you are eating. Another good reason to choose each ingredient. Thank you for commenting.
Marlow- I am so with you on tomatillos. Have you ever grown any of your own? I’m thinking of venturing that way this year. That could be exciting.

That looks good. I haven't made turkey burgers, but I need to give it a try. I think it would definitely need some extra flavors added to it, and you did a great job with that. Thanks for participating in the burger challenge!

That looks good. I haven’t made turkey burgers, but I need to give it a try. I think it would definitely need some extra flavors added to it, and you did a great job with that. Thanks for participating in the burger challenge!